Preparation1. Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeño. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.

2. Preheat grill to high heat. Oil the grill rack. Grill the chicken until cooked through and no longer pink in the middle, 3-4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.

Fresh Tomato Salsa You might want to double this recipe so you have extra for snacking. If using less-than-perfect tomatoes, consider adding a pinch of sugar to make up for the lack of natural sweetness.

Preparation 1. Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3-4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.

Quick Shrimp Enchilada BakeShrimp enchiladas offer a taste of coastal Mexican cuisine but some versions contain so much cheese, butter and sour cream that they can pack a whopping 50 grams of fat per serving. Our version has vibrant flavor and only half the calories and 6 grams of fat per serving. The addition of refried beans helps makes these enchiladas an excellent source of fiber as well.

3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.

4. Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Turkey Albondigas SoupAlbondigas, Spanish for "meatballs," star in the traditional broth-based Mexican soup. Our version uses turkey rather than beef or pork for the meatballs, and we've pumped up the volume of fresh vegetables in the mix.

Preparation 1. Line a large baking sheet with wax paper. Place turkey, breadcrumbs, egg, 1-1/2 teaspoons cumin, 1-1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Mix gently until combined. Shape the mixture into 1-1/2-inch balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use.

3. Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeño and cilantro.

What’s Your Ethnic Foods IQ?Sushi... Chinese... Mexican... Although most restaurants have a menu chock full of mouthwatering meals, do you stick to the same old fare because you don't know any better? Take the ethnic foods IQ quiz to broaden your horizons and please your palate.

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